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overhead shot of a plate of pressure cooker chicken & noodles with a fork in it and a cloth napkin next to it

Pressure Cooker Chicken & Noodles

Tender chicken and vegetables with egg noodles and a tasty broth thickened up the with a heavy whipping cream roux. This Pressure Cooker Chicken & Noodles is easy comfort food!
Course Main Dish
Cuisine Chicken, Pasta
Keyword chicken, instant pot, pasta, pressure cooker
Prep Time 5 minutes
Cook Time 15 minutes
Time for pressure cooker to come to pressure 10 minutes
Servings 8 servings


  • pressure cooker


  • 3 boneless, skinless chicken breasts diced
  • 1 Tbs olive oil
  • 1 small white onion diced
  • 3 stalks celery diced
  • 3 stalks carrots ends and skin removed and diced
  • 1/2 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 1/4 tsp salt & pepper
  • 1 tsp garlic powder
  • 32 ounces chicken broth
  • 8 ounces egg noodles
  • 1 cup heavy whipping cream
  • 2 Tbs cornstarch


  • Start by adding oil to the bottom of the pressure cooker pot.
  • Click 'sauté'. Dice the chicken into small pieces then add to the pot.
  • Brown the chicken on all sides. The chicken does not need to be cooked through.
  • Add the herbs to the chicken.
  • Chop the onion, celery and carrots. Add to the pot.
  • Add the chicken broth to the pot.
  • Set the pressure cooker to 'poultry' and set for 15 minutes.
  • Close the lid and make sure the steam release valve is set to 'seal' on the top. Hit 'start'.
  • Once the pressure cooker runs through the 15 minutes cycle let it either naturally release for another 10 minutes or so OR you can manually release by using a spoon and moving the valve to release. Let the steam release completely then open the lid.
  • Set the pressure cooker to 'simmer' for 7 minutes. Add the egg noodles to the pot. Stir and let the noodles cook.
  • In a bowl, add the heavy whipping cream. Spoon the cornstarch into it and stir to combine everything. Let cook an additional 2 minutes.